2011-2013 CATALOG - The Art Institutes

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FOODSERVICE TECHNOLOGY CU320
3 Credits - Prerequisite: CU260 Culinary Capstone
This course is a survey course in foodservice
information systems and technology (IS&T)
designed to introduce students to the many diverse
facets of IS&T in the foodservice industry. Current
systems and issues of major importance in the field
of IS&T will be considered as they relate to the
foodservice industry. Emphasis will be placed on
the managerial and business aspects of IS&T, rather
then the technical perspectives. Core topics will
include key foodservice systems (e.g., accounting
and property management systems, point-of-sale,
sales and catering, etc.), guest service and customer
relationship management (CRM), knowledge
management, and IS&T strategy.
FRENCH LANGUAGE AND
CULTURE HUM211
4 Credits (General Education) - Prerequisites: None
In this course, students will be introduced to
French civilization and its historical culture. They
will survey philosophical, artistic, political, social,
and literary development of the French nation.
Students will also be exposed to the French language
through conversational activities, music, idiomatic
expressions, and proverbs. A study of American and
French nuances and differences will be investigated,
as well as France’s gastronomic culture.
FUNDAMENTALS OF
ADVERTISING AD211
3 Credits - Prerequisite: None
This course is the basic introduction to advertising,
its history, potential, and limitations. Students
examine various definitions of advertising and
different methods of communication, as well as
advertising objectives, advertising copy, and federal
regulations. Students also look at how advertising
has affected the culture over the years, and how to
place current events in context to understand how
major events and trends can influence advertising.
Students will learn to recognize emerging trends and
capitalize on them.
FUNDAMENTALS OF
BUSINESS PD201
3 Credits - Prerequisite: None
This course introduces business functions,
operations, and organization. It includes ownership
and management, forms of organization, finance,
business ethics, personnel and labor-management
relations, and marketing.
FUNDAMENTALS OF
CLASSICAL TECHNIQUES CU100
3 Credits - Prerequisite: None
Through demonstrations and hands-on work,
fundamental concepts, skills, and techniques involved
in basic cookery are covered. These include the study
of ingredients and cooking theories; the preparation
of stocks, broths, glazes, soups, thickening agents, the
grand and emulsion sauces. The cookery basics for
vegetables, starches, meat, fish, and poultry are also
introduced, as well as techniques such as sautéing,
roasting, poaching, braising, broiling, grilling, stir-fry.
In addition to learning organizational skills and work
coordination, students will learn the basics of classical
culinary vocabulary, basic food chemistry and flavor
profiles, as well as identification, application and use of
equipment and tools.
FUNDAMENTALS OF DESIGN AR111
3 Credits - Prerequisite: None
The creative process is introduced using the visual
elements of art to provide the student with a
firm, workable foundation in design. This class is
fundamental in learning how to make appropriate
design decisions while organizing visual space. A
variety of concepts, materials, and techniques are
used to investigate the aesthetic, scientific, and
psychological properties of design.
FUNDAMENTALS OF DRAWING AR101
3 Credits - Prerequisite: None
Visual awareness is expanded through the observation
and translation of three-dimensional forms into twodimensional
drawings. Starting with simple forms and
progressing to more complex organic forms, students
will increase their skill levels in construction techniques,
composition, and line quality.
FUNDAMENTALS OF EDITING DF211
3 Credits - Prerequisite: VP111 Video Camera and
Lighting Techniques and Co-Requisite: DF121 Intermediate
Video Production or Academic Director approval
Students are introduced to various editing
processes including cuts-only, A/B roll, offline,
and non-linear editing. Students also learn project
management, how the editing process begins in
program design and pre-production, and how it
continues through production to the final edit.
FUNDAMENTALS OF LIGHTING DF131
3 Credits - Prerequisite: VP111 Video Camera and
Lighting Techniques
Students in this course will learn about the basic
physics of light and electricity as it relates to different
film and video lighting applications in the field. This will
include the qualities and colors of light from different
sources and angles, and the basic techniques to
match or manipulate them. The focus will be on field
lighting with portable light kits and reflectors to light
people and objects in a variety of situations. The basic
differences between field lighting equipment and
studio lighting will also be covered.
FUNDAMENTALS OF
MARKETING MW125
3 Credits - Prerequisite: None
This course addresses the fundamental concepts
and principles of marketing. The overview of
marketing provided here will help students place
their knowledge in a framework and understand how
each component contributes to the strength and
utility of a marketing plan. Students will also learn
how to identify the ways in which world events and
cultural assumptions influence marketing.
FUNDAMENTALS OF
TRIGONOMETRY MAT124
4 credits (General Education) - Prerequisites: Any
100-level Math course.
The students study the measures of angles, properties of
graphs of trigonometric functions, fundamental identities,
addition and half-angle formulas, inverse trigonometric
functions, solutions of trigonometric equations, complex
numbers and properties of triangle solution.
FUNDAMENTALS OF
WORKING DRAWINGS ID265
3 Credits - Prerequisites: ID221 Advanced
Computer-Aided Design, ID151 Design Process
This course is an introduction to the process of
producing and using a set of contract documents
for interior spaces. Content includes formatting
and cross-referencing drawings, and representing
details, sections, and legends.
FURNITURE DESIGN ID431
3 Credits - Prerequisites: ID211 Textiles and Finishes,
ID231 History of Furniture Design
This course explores the principles of furniture
design. Students will apply knowledge learned
in materials and textile courses with ergonomic/
anthropometric standards to design creative
furniture through multimedia and model building.
FUTURE TRENDS IN FASHION
MARKETING FM490
3 Credits - Prerequisite: 11th quarter of study or
higher, or Academic Director approval
Rapidly evolving fashion styles and demands dictate
continual research of the past and present in order
to predict future trends. Students will examine
marketing and merchandising trends, as well as
experiment with futuristic scenarios in preparation
for entry into the fashion marketing industry.
GAME DESIGN AND
GAME PLAY GA205
3 Credits - Prerequisite: None
A well-designed game is an integration of artistic
and technological components that must have a
clearly defined goal, set of game criteria, and rules
for game play. Students learn the fundamentals
of what makes a game enjoyable, playable,
challenging, and marketable.
GAME MODELING GA241
3 Credits - Prerequisite: MA230 Hard Surface and
Organic Modeling
Real time 3D animation requires a thorough
understanding and ability to create scenes and
characters in such a way as to minimize the time it
takes for a computer to redraw the scene as it moves
in a game. Students will learn level detail creation
techniques using industry-standard 3D modeling
software and computers.
GAME MODELING
AND ANIMATION GA307
3 Credits - Prerequisites: GA241 Game Modeling
Students will create low-polygon characters and
scenes for use in game prototypes and levels. They
will hone their skills on the required techniques for
low-polygon modeling and practice conversions of
polygon counts to fit various requirements.
GAMES FOR THE NET VG200
3 Credits - Prerequisite: None
Rapid development of Internet technologies allow
more and more complex games to be delivered
over the net. This course addresses the design
and delivery constraints of games for the net and
provides an opportunity for students to design a
multiplayer game that can be accessed and played
on the net.
GARDE MANGER CU201
6 Credits - Prerequisite: CU130 American Regional Cuisine
This course introduces the multiple responsibilities
of the cold kitchen. Basic recipes for dressings,
marinades, and salads made from vegetables, cooked
meat, seafood, and pastas, as well as the making of a
variety of sandwiches, presentation, and combination
of salads are covered. Hors d’oeuvres will be introduced,
including hot, cold, zakuski, and canapés. The fine
art of chaud-froid, its use, and its importance are
emphasized. This course also explores the making,
presentation, and accompaniments of paté and
terrines. Sausage-making and its importance are
covered. Students will learn how to make galantines,
ballontines, and mousses.
THE ART INSTITUTE OF PHOENIX 2011-2013 COURSE CATALOG